mph33
Full Fledged Farker
i cant be f'ing around this thanksgiving. my jealous sister (hosting the gathering) hates smoked meat with a passion. she thinks BBQ is for ignorant rednecks with zero education. i want to prove her wrong. to roast the most beautiful succulent bird that would make my Grandma proud!!!!
i have tried and tried and tried... and tried over and over again to get crispy skin on spatchcock chickens on the WSM 22 and have failed. ive done no pan, heater diffuser plate... higher temps up to 415 degress with no success. ive also done 24 hour air dry on a wire rack in the fridge. i dont know what it is about poultry, but that WSM is like... " Screw you, we want tender juicy meat, we aint doing crispy skin"!!!!!!
that being said... what do i have to do to get moist tender turkey flesh with crispy skin? no, i dont have an oil fryer or a gas grill. all i have is the WSM 22".
dry brine?
48 hour air dry on a wire rack with a high cpm fan blowing on the bird continuously non stop?
stab the skin with skewers all over the bird?
butter milk wet brine with salt?
soak bird in baking powder for 2 weeks?
i have tried and tried and tried... and tried over and over again to get crispy skin on spatchcock chickens on the WSM 22 and have failed. ive done no pan, heater diffuser plate... higher temps up to 415 degress with no success. ive also done 24 hour air dry on a wire rack in the fridge. i dont know what it is about poultry, but that WSM is like... " Screw you, we want tender juicy meat, we aint doing crispy skin"!!!!!!
that being said... what do i have to do to get moist tender turkey flesh with crispy skin? no, i dont have an oil fryer or a gas grill. all i have is the WSM 22".
dry brine?
48 hour air dry on a wire rack with a high cpm fan blowing on the bird continuously non stop?
stab the skin with skewers all over the bird?
butter milk wet brine with salt?
soak bird in baking powder for 2 weeks?